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Sweet and Sour Baked Beans Recipe

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This recipe for Sweet and Sour Baked Beans, by , is from The McBride Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Trish McBride

Category:
Category:

Ingredients:  
Ingredients:  
lb. bacon (about 10 slices)
3-4 large onions, thinly sliced
1 cup packed brown sugar
1- tsp. dry mustard
cup cider vinegar or wine vinegar
2 lbs. canned butter beans or white beans
1 lb. canned lima beans
1 lb. canned kidney beans
1 large (28-oz) can New England-style baked beans

Directions:
Directions:
In a wide frying pan, cook bacon over medium heat until crisp. Lift out, drain, crumble and set aside. Discard all but cup of drippings. Add onions to remaining drippings, separating onion into rings. Stir in brown sugar, mustard, and vinegar; cook over medium heat, stirring occasionally, until juices are reduced by half (about 10 minutes).

Drain butter beans, lima beans, and kidney beans. Combine with undrained baked beans in a 3 to 3-1/2 quart casserole dish. Add onion-vinegar mixture and all but 2 Tbsp of the bacon. Stir gently until blended. (At this point, you may cover and refrigerate for up to a day).

Bake covered in a 350 oven until hot and bubbly (about 1- to 1- hours). Garnish with reserved bacon.

Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
20 min. prep; 2 hour total
Personal Notes:
Personal Notes:
This recipe came from our neighbor in Portola Valley, Lynn Eisberg. It's a real crowd-pleaser at a summer potluck and can be made the day before. The variety of beans give it a playful color.

 

 

 

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